Uso da ferramenta roadmap tecnológico na adequação ao plano de redução de açúcares em alimentos industrializados: estudo de caso em petit suisse

Abstract

Given the high consumption of sugar, the Ministry of Health proposed an agreement between the industries to gradually reduce sugar in processed foods, including petit suisse. Through study, the development of this work aimed to reduce 10% sugar in petit suisse strawberry flavor manufactured by a company in the region of Campos Gerais -PR, in order to adapt to the Sugar Reduction Plan in processed foods. For this, we used the technological Roadmap tool in order to plan the best method to reach the goal. The current formula of the product was redone and subjected to physical chemical analysis (pH, ºBrix, proximate composition, texture form, viscosity) and sensory analysis. The results indicate that with the methodology used it was possible to reduce the maximum sugar content proposed by the agreement, and there were no changes in its quality. The modification of the formula did not affect the product characteristics.